A Modern Twist on Timeless Thanksgiving Traditions
Indulge in a Thanksgiving feast that blends cherished flavors with contemporary flair, serving 8-10 people. This menu features a succulent Seasoned Spatchcock Turkey, Garlic-Herb Hasselback Baby Potatoes, a crunch & creamy Green Bean Casserole, sweet Cranberry Dessert Bread, and vibrant Rainbow Carrots. Experience a delightful fusion of tradition and innovation, making your celebration memorable and delicious.
Ingredients
| Rub | |
|---|---|
| ¼ | cup brown sugar |
| 2½ | tablespoons kosher salt |
| 1 | tablespoon poultry seasoning |
| 1 | tablespoon chili powder |
| 1 | tablespoon smoked paprika |
| 1½ | teaspoons cumin |
| 1 | teaspoon pepper |
| Turkey | |
|---|---|
| 1 | (10 to 12- pound) JENNIE-O® Fresh All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed |
| 2 | cups water |
Directions
For the Rub
In small bowl, combine rub ingredients.
For the Turkey
Place turkey on cutting board, breast side down. Using sharp poultry scissors or knife, cut down either side of backbone to remove it. Reserve to make stock, if desired. Turn turkey over, push down on breast and legs to flatten turkey. Place turkey on greased wire rack on rimmed roasting pan.
Heat oven to 325°F.
Rub seasoning mixture over turkey. Add 2 cups water to roasting pan. Loosely cover with foil.
Roast 1 hour. Remove foil. Continue to roast 1 to 1 ½ hours or until meat thermometer inserted in breast reads 170°F or inserted in thigh reads 180°F. Juices should run clear. Always confirm doneness with a meat thermometer. Let turkey stand at least 15 minutes before carving.
Ingredients
| Potatoes | |
|---|---|
| ½ | cup butter |
| 3 | cloves garlic, sliced |
| 2 | tablespoons chopped fresh rosemary |
| 2 | teaspoons chopped fresh thyme |
| 1 | teaspoon chopped fresh tarragon |
| 16 | small Yukon gold potatoes |
| 1 | teaspoon kosher salt |
| ⅝ | teaspoon freshly ground pepper |
| Horseradish Sauce | |
|---|---|
| 1 | tablespoon prepared horseradish sauce |
| 1 | cup sour cream |
| salt |
Directions
For the Potatoes
Heat oven to 400°. In small saucepan over medium-low heat melt butter. Add garlic and herbs. Cook 2 minutes or until fragrant. Make 1/8 inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13 x 9 baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with horseradish sauce if desired.
For the Horseradish Sauce
Stir 1 tablespoon prepared horseradish sauce into 1 cup sour cream. Season with salt.
Ingredients
| 2 | large shallots, thinly sliced into rings |
| ⅓ | cup flour, divided |
| ¼ | cup milk |
| ¼ | cup oil |
| 2 | pounds fresh green beans, trimmed |
| ¼ | cup butter |
| 1 | cup chopped onion |
| 8 | ounces mushrooms, roughly chopped |
| 1 | teaspoon garlic powder |
| ½ | teaspoon dried thyme |
| Salt and pepper, to taste | |
| 1 | cup chicken broth |
| 1 | cup milk |
| ½ | cup grated Parmesan cheese |
Directions
In shallow dish, place ¼ cup flour. In another shallow dish place milk. Toss shallot rings in flour. Shake off excess. Dip coated rings in milk. Place back in flour dish to coat again. In skillet over medium-high heat, heat oil. Cooked battered shallot rings in oil 1 to 2 minutes, or until golden brown. Remove to a paper towel lined plate. Set aside.
Bring a large pot of water to boil. Add green beans. Cook 3 to 5 minutes. Transfer to bowl of ice water. Set aside.
Heat oven to 375°F. Lightly spray a 2½ -quart baking dish with nonstick cooking spray.
In large saucepan over medium-high heat, melt butter. Add onions and mushrooms. Cook 5 to 7 minutes or until tender. Add garlic powder, thyme salt and pepper. Sprinkle remaining flour over mixture, stirring. Add chicken broth. Stir and cook 2 minutes. Add milk. Stir and cook 2 minutes or until thickened. Stir in Parmesan. Remove from heat.
Drain green beans. Pat off excess water with paper towels. Add to saucepan. Stir until evenly coated. Transfer mixture to prepared baking dish. Bake 25 to 30 minutes, or until heated through. Top with fried shallot rings.
Ingredients
| Bread | |
|---|---|
| ⅔ | cup buttermilk |
| 6 | tablespoons butter, melted |
| ⅓ | cup orange juice |
| 1 | large egg |
| 2 | teaspoons orange zest |
| 2 | cups flour |
| 1 | cup plus 2 tablespoons sugar |
| 1 | teaspoon cinnamon |
| 1 | teaspoon baking powder |
| ¾ | teaspoon salt |
| ¼ | teaspoon baking soda |
| 1 | cup fresh or frozen cranberries, halved or coarsely chopped |
| ½ | cup walnuts, coarsely chopped |
| Glaze | |
|---|---|
| 1 | cup powdered sugar |
| 1½ | tablespoons orange juice |
Directions
For the Bread
Heat oven to 375°F. Set oven rack to middle position. Spray 9 x 5-inch loaf pan with cooking spray. In small bowl stir together buttermilk, butter, orange juice, egg and orange zest. Set aside.
In large bowl, whisk together flour, sugar, cinnamon, baking powder, salt and baking soda. Stir liquid ingredients into dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and walnuts. Do not overmix.
Pour batter into prepared loaf pan. Bake 20 minutes. Reduce heat to 350°F. Continue to bake 40 to 45 minutes longer or until golden brown and toothpick inserted into center of loaf comes out clean. Cool in pan 10 minutes. Turn out onto rack. Cool.
For the Glaze
Stir together powdered sugar and enough orange juice to create a glaze consistency. Drizzle over cooled bread.
Ingredients
| 2 | tablespoons honey |
| 1 | tablespoon olive oil |
| 1 | tablespoon sweet chili sauce |
| 1½ | tablespoons soy sauce |
| ½ | teaspoon crushed red pepper flakes |
| 2 | pounds rainbow assorted whole carrots with tops, cleaned and trimmed |
| ¼ | cup chopped fresh mint leaves |
Directions
Heat oven to 400°F.
In small bowl combine honey, oil, sweet chili sauce, soy sauce and red pepper flakes. Reserve 2 tablespoons honey mixture.
In large bowl, toss carrots and with remaining honey mixture. Spread carrots in single layer on 2 jelly-roll pans.
Bake 30 minutes. Toss with reserved honey mixture and mint.